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For Decoration (Half a pint of Aspic Jelly)

Half a pint of Aspic Jelly.

Truffle. Chopped Pistachio Nut.

Boil the chicken, taking care not to break the legs. Allow it to get cold, then remove the fillets and breast-bone, leaving an empty space.

Pass the fillets and half a pound of cooked chicken twice through a mincing machine. Pound them in a mortar with a quarter of a pint of cream, the anchovy essence, foie-gras and seasoning. Rub through a wire sieve. Whisk the remaining quarter of a pint of cream with quarter of a pint of aspic-jelly and stir them lightly to the other ingredients, add the chopped truffle and fill the chicken with this mixture. Shape as smartly as possible and coat with Chaudfroid sauce. Decorate with truffle and pour over a thin layer of aspic jelly. Rest the chicken on the socle of rice and put cutlet frills on to the legs. Whisk the remainder of the aspic jelly, and when it is white and just going to set, pile it roughly around the chicken. Sprinkle with chopped pistachio-nut and decorate with truffle.